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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I must have made the cookies a lot smaller than her because i got twice as many! they ended up being about 2 1/2 inches in diameter. i made a few slight changes, but nothing substantial... Mm! delicious! i didn't use the hazelnuts because i didn't have any on hand, but they would add good texture i'm sure Ingredients:
1 1/3 cups all-purpose flour |
2 tablespoons unsweetened cocoa |
1/2 teaspoon ground cinnamon |
1/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1 pinch salt |
7 tablespoons unsalted butter, at room temp |
2/3 cup granulated sugar |
1/3 cup light brown sugar |
2/3 cup nutella (chocolate hazelnut spread) |
1/2 teaspoon vanilla extract |
1 large egg |
3/4 cup semi-sweet chocolate chips |
1/2 cup toasted & skinned hazelnuts, coarsely chopped (optional) |
Directions:
1. Preheat oven to 350°F.
2. Sift together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.
3. Cream together butter, granulated sugar and brown sugar until light and fluffy.
4. Mix in Nutella and vanilla extract.
5. Mix in egg.
6. Add flour mixture and mix until just incorporated.
7. Add chocolate chips and hazelnuts.
8. Refridgerate dough for about 15 minutes. Either drop small balls of dough or use hands to roll 1-inch diameter balls of dough and place on a cookie sheet.
9. Bake for 10-11 minutes until the edges look set. Cool on baking sheet for 5 minutes then remove to cooling racks.
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